Squaw Bread, avocado, onion and tomato sandwich


2 pieces toasted squaw bread (you can also use any whole grain hearty bread)
1 avocado, mashed up
2 thin slices red onion
2 roma tomatoes, sliced
extra virgin olive oil
rice wine vinegar
salt
pepper
dry basil


I toast up my squaw bread, then put the mashed up avocado on both pieces (half on each side).  I slice one tomato per piece of bread then top that with a few super thin slices of purple onion.  I use a few drops of olive oil and rice wine vinegar on each piece for a dressing.  Then I sprinkle with very little salt and pepper and top with some dry basil.  SOOOO good!

This is a different way to eat this recipe.  I found that dicing up the tomato and onion made it easier to eat.

Greek Quinoa and Avocado salad
*I got this recipe from bhg.com

• 1/2
  cup uncooked quinoa, rinsed and drained*
  
  
• 1
  cup water
  
  
• 2
  roma tomatoes, seeded and finely chopped
  
  
• 
  
  
  1/2
  cup shredded fresh spinach
  
  
• 1/3
  cup finely chopped red onion (1 small)
  
  
• 2
  tablespoons lemon juice
  
  
• 2
  tablespoons olive oil
  
  
• 1/2
  teaspoon salt
  
  
• Spinach leaves
  
  
• 2
  ripe avocados, halved, seeded, peeled, sliced
  
  
  
  
• 1/3
  cup crumbled feta cheese

In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.


Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.


Place spinach leaves on 4 salad plates, I used a handful of spinach leaves. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta.


 Makes 4 main-dish servings.

This is what the quinoa looked like before it was plated.  It was so pretty in the bowl!